Tuesday, January 30, 2007
Kadala Curry and Idiyappam / Nool Puttu
well, I thought I would make puttum kadalayum (puttu and kadala) with Pazham Puzhangiyathu / steam plantains. So got the kadala ready and the plantains going ... when I thought maybe I'll make nool puttu instead... So here they are..
Here I have made few modifications. I have made a dry kadala curry. But the taste/ ingredients are the same. Similarly for the Idiyappam sometimes I add 1 to 2 tbsp of coconut milk to slightly change the taste and texture. And though generally Puttu and kadala curry are the happening team, kadala curry goes very well with nool puttu/ idiyappam.
Kadala/ kala Channa/ Black Chickpeas - 1 cup
Grated coconut - 1/2 cup
Pearl Onion - 1
Onion - 1/2 Sliced
Green Chili - 1
Tomato - 1/2 Chopped
Ginger - 1" Chopped and Crushed
Curry Leaves - a few
Red Chili Powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - a pinch
Mustard Seeds -1/2 tsp
Oil - 1 1/2 tsp
Salt to Taste
wash and soak the kadala overnight. Change the water and cook it in a pressure cooker adding salt and enough water so that the kadala is submerged with 1/2 inch of water above it. cook up to 4 whistles. Let it cool. In the mean time in a saute pan heat 2 drops of oil and add the coconut, Coriander Powder, 1/2 tsp Chili Powder, Pearl onion, 4 to 5 Curry leaves and saute until the coconut becomes a brown without burning and the powders start to release their smell. Remove from heat and let it cool for 3 to 4 minutes and then grind to a very smooth paste. Here is where I changed it to make a coarse paste.. This affects the texture of the gravy. In the same saute pan used earlier add rest of the oil and then splutter the mustard seeds, curry leaves, ginger and add the sliver of green chili, onion. Add turmeric powder and rest of the chili powder. After 5 minutes add the paste, tomato and stir fry for 3 to 4 minutes. Add the kadala and 1 1/2 cups of water. Here I changed the amount of water to make it more of a dry curry than a thick soupy gravy. Let it cook for 5 minutes. Add more salt it need be. Remove and serve hot with puttu or idiyappam.
Idiyappam / Nool Puttu
Rice Flour - 2 cups
Boiling water - 1 cup max
Grated coconut - 3 tbsp
Salt to taste
Coconut milk - 2tbsp (this is optional)
Oil - 1/2 tsp
In a mixing bowl add salt to the rice flour. Slowly stir in the water. You would not need the whole 1 cup. You can do away with just more than 3/4 of a cup. At this point I also added the coconut milk - if you want to do that reduce equal amount of water. Once the lumpy mix cools enough for you the work on it with your hand, knead it into a firm dough. Do not add any more water or it will be come sticky and unwieldy. Pour the oil over it and spread it all over the dough, cover and let it sit for 15 min.
Now you you will need a Idiyappam naazhi /press - you can find them in most Indian stores. I believe you can use a pasta hand press too using the spaghetti setting. Slowly press thie dough in circular motion into the the idli thattu / plate. Sprinkle each cup with a little coconut(I did away with this as I had added the coconut milk.)
Steam in idli cooker for 30 minutes. Remove and serve hot with the kadala curry. This also goes very well with Kurma or Istu
There is also a idiyappam thattu that is available in the market. It is a stand with 3 to 4 plates with small holes. You can also use this.